3 recipes to enjoy delicious soups on cold days

Soothing and filling, there is nothing better than a delicious soup to keep us warm in the fall, but also in early winter. Whether you prefer soup for lunch, or for dinner or accompanied by a good slice of rustic bread as an appetizer, soups are the best medicine for the cold season.

Compared to commercial soups, homemade soup has the advantage that it does not contain harmful ingredients, such as excess sodium, which manufacturers use and abuse most of the time.

Making homemade soup also retains most of the nutritional properties of the foods you include, such as minerals and vitamins. The good thing is that you have so many opportunities to make different dishes every day. Any and all vegetables can be part of the mix, knowing that many combinations can work in most cases.

Soup is also an incredibly economical dish. Indeed, there is no simpler dish – all you need is a little water, your favorite autumn vegetables and spices and some spices to make a rich and healthy dish.

3 easy recipes for autumn soups

1. Velvet pumpkin soup with apple

Sweet pumpkin and apples are inextricably linked to the autumn season. They combine perfectly in this delicious soup. Preparation time: 10 minutes, cooking time: 25 minutes, portions 6-8.


– 1 pumpkin, cut into cubes

– 4 apples

– 1 leek

– 1 potato

– 2 tablespoons butter

– 6 cups of vegetable broth

– Salt and pepper to taste

– 3 tablespoons fresh thyme

Method of preparation

1. Peel the pumpkin and apples. Remove the seeds from the pumpkin and cut it into large cubes.

2. Chop the leek. Peel a squash, grate it and cut it into cubes. Set it aside.

3. In a large saucepan, melt the butter. Add the pumpkin, apples, leeks and potatoes – Cook for 5 minutes.

4. Add the chicken broth and add the thyme and simmer over medium heat for 20 minutes. Season with salt and pepper.

5. When all the vegetables are cooked, add them to the multi / blender and then put the mixture back in the pot.

6. Pour the hot soup into bowls.

2. Vegetarian ramen soup

This vegetarian ramen soup recipe is rich and nutritious, ideal after intense exercise. Preparation time: 20 minutes, cooking time: 30 minutes, portions: 2-3.

3 recipes to enjoy delicious soups in the first cold days


– 2 eggs

– 2 tablespoons olive oil

– 2 cloves garlic, finely chopped

– 1 cup sliced ​​mushrooms

– 1 onion, finely chopped

– 350 gr. pasta ramen

– 6 cups of vegetable broth

– 2 tablespoons soy sauce

– 3 spring onions, cut into thin slices

– Salt

– Sriracha sauce, depending on the taste

– Fresh coriander

Method of preparation

1. Put a small pot of boiling water. When the water boils, gently put in the eggs and reduce the heat so that the water boils and cook the eggs for 6 minutes until they boil. Cool them under cold water and peel them.

2. Heat a pan over medium heat, adding the oil and butter. Add the garlic and onion. Reduce heat to medium-low and cook for 3 minutes.

3. Add the mushrooms and salt. Cook for 4 minutes, stirring occasionally.

4. Cook the ramen according to the instructions on the package.

5. Add the vegetable broth and soy sauce to the mushroom and onion mixture and bring to a boil – Cook for 4 to 5 minutes.

6. Meanwhile, drain the pasta and divide into bowls. Add the vegetable broth and adjust the seasoning. Add the eggs and spring onions.

Garnish with a little sriracha sauce and fresh coriander before serving.

3. Noodle soup

We are not used to lasagna in this form, but it is definitely a filling and warm choice. Preparation time: 10 minutes, cooking time: 1 minute and 35 minutes, servings: 4-6.

3 recipes to enjoy delicious soups in the first cold days


– 1 1/2 packets of lasagna, broken into small pieces

– 1 jar (700 ml) marinade sauce

– 1 tablespoon olive oil

– 1 cup minced meat (chicken, turkey or beef)

– 1 yellow onion, diced

– 4 cloves garlic, melted

– 6 cups of vegetable broth

– 1 can of diced tomatoes

– 2 tablespoons tomato paste

– 1 1/2 teaspoon sugar

– 1 tablespoon parsley

– 1 teaspoon basil

– 1 bay leaf

– 1 teaspoon oregano

– 1 teaspoon salt

– 1/2 teaspoon pepper

– 2 cups grated mozzarella

Method of preparation

1. In a large saucepan over medium-high heat, add oil and sauté the onions for a few minutes, then add the minced meat. Once the minced meat is well cooked, add the garlic and spices. Mix well.

2. Add the marinade sauce, 4 cups of vegetable broth, the tomato cubes, the tomato paste, the sugar and the lasagna pieces. Bring to a boil and reduce heat. Cook until the pasta is soft, stirring occasionally, for about 20 to 30 minutes.

3. Once the pasta is cooked, add another 2 cups of chicken broth. Mix and add more broth if you want a more liquid substance. Mix well.

4. Serve in a bowl and add a good handful of grated cheese to the soup.



Source: Εναλλακτική Δράση by enallaktikidrasi.com.

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